This recipe has been a good friend for a long time. It is lightening quick to get on the table, and some nights….that is a gift! Pork tenderloin is great: lean, affordable, and tender!!
Pork Tenderloin Diane - Gluten Free & Paleo
- 1 whole pork tenderloin, cut into 5 or 6 two inch thick diagonal pieces
- 2 teaspoons lemon pepper, or more to taste
- 2 T rice flour (or all-purpose for those who can do gluten or tapioca/almond for Paleo)
- 2 tablespoons allowed butter
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce, gluten free
- 1 teaspoon Dijon-style mustard
- 1 tablespoon minced parsley
- Flatten each piece of tenderloin to ½". thin even pieces. Sprinkle surfaces of pork with lemon pepper, then rice flour...this really just a sprinkling to gave it added crunch, but you could forgo the flour altogether if you'd like: I just liked the texture it provided!
- Heat butter in heavy nonstick skillet; brown pork evenly, about 3 minutes on each side. I like to wait and flip the them when I see the cooked pork color creeping up the sides of the piece. Remove to serving platter, keep warm.
- Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.